Vegan Curried Split Pea Soup

A touch of sweet heat brings a tasty twist to a healthy comfort food staple.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Servings: 6

Ingredients 

• 3 tablespoons olive oil
• 1 Red Onion, chopped
• 2 Large Carrots, chopped
• 2 Celery Stalks, chopped
• 1 Head of Garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 16 ounces dried green or yellow split peas, picked over and rinsed
• 6 cups low sodium vegetable stock
• 1 tablespoon Curry Powder
• Fresh Cilantro, chopped, for garnish

Directions

Place the olive oil into a large (4 to 6-quart) saucepan or dutch oven over medium-low heat. Once heated, add the onion, carrots, celery and garlic and a generous pinch of salt & pepper and sweat for 6 to 7 minutes, stirring occasionally. Be careful the onions or garlic don’t brown or burn.

Add the peas, veggie stock and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until the peas are tender and kinda falling apart, approximately 55 to 60 minutes. Taste and add salt and/or pepper as needed. Grab a stick (emersion) blender and carefully puree the soup until smooth. Keep the blender emerged to avoid hot splatters, cuz they hurt. 

If you don’t have a stick blender, you can pour the soup, in batches, into a counter top blender. Don’t overfill the blender! Then, partially cover the top to avoid a heat explosion (not fun) and blend until smooth. Pour each batch into a large bowl, then return to the saucepan and warm up before serving. 

Pour into soup bowls, garnish with chopped cilantro and a sprinkling of black pepper.